Gypsy Chicken Stew Recipe - Allrecipes.com
Gypsy Chicken Stew Recipe
  • READY IN ABOUT hrs

Gypsy Chicken Stew

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"This is one of those recipes that tastes better the longer you cook it, but the end result is well worth it."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
  2. Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.
  3. Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
  4. When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr 30 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2008

This was outstanding! All the flavors blended perfectly. I was afraid the sherry would be overpowering, but it wasn't at all. I used poblano peppers (couldn't find regular chile or "aneheim" peppers, believe it or not)..they turned out great...they are nice and fleshy and complimented it well. Also I used a large can of peeled whole tomatoes cut in half, fresh vine-ripes were $3.99 per lb. I opted for the $1.99 can, and it was just fine. I topped with shredded jack cheese and a little cilantro over white rice to soak up the broth. We also enjoyed a nice cold ale with it, yum!

 
Most Helpful Critical Review
Nov 16, 2010

We found this to be really bland. Tons of salt and pepper needed and yet still bland. Definitely won't make this again.

 
Jun 23, 2003

My whole family LOVED this! We substituted chicken breast to lower fat, and served over rice. A new favorite!!

 
Jan 26, 2006

I have been making this recipe for about 2 years now. Became a member just so I could finally rate this recipe. Absolutely delicious--a husband favorite! Thanks Colleen for sharing this wonderful recipe.

 
Jan 19, 2005

I have to admit that I was dubious about using so much sherry (especially in combination with the chile peppers), but this was really wonderful! The broth had a great depth to it. Given the high fat, sodium, and calorie content, though, we gave it four out of five stars. A good one for those indulgent days.

 
Jun 23, 2003

If you like it spicy, you will love this! I substituted 6 breast with bone in and skin. Otherwise I followed it verbatim. The only real challenge for me was skinning the peppers. I find that roasting for about 30 minutes seems to make it easier to peel, much longer and it is too difficult peeling them.

 
Jan 03, 2012

This was a wonderful recipe! Instead of baking my own green peppers, I used one small can of chopped hot green peppers and it was perfect. The chicken meat was moist and delicious with a fantastic broth. Next time I might try chicken breast without skin to decrease the fat, but it was excellent with a whole chicken.

 
Oct 27, 2011

I made this recipe exactly as written, and it was the best soup I've ever had. My boyfriend and his grandpa are always asking me to make more. We had a house full of sick people recently, so I decided to tweak the recipe a little. On those days we don't have wine or sherry, I add about a cup of tequila and some grand marnier. It's a magical sinus-clearing soup that makes you feel REALLY happy afterwards. Thank you for the lovely recipe!

 

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Nutrition

  • Calories
  • 588 kcal
  • 29%
  • Carbohydrates
  • 32.2 g
  • 10%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 45.3 g
  • 91%
  • Sodium
  • 1002 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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